Miso Mushroom Soup
Miso Mushroom Soup
Ingredients
- 250 grams button mushrooms
- 1/2 onion, chopped
- 5 garlic cloves, chopped
- 3 shallots, chopped
- 50 grams butter
- 2 tablespoons all purpose flour
- 400 ml chicken stock
- 2 tablespoons miso paste, to 3 tablespoons
- 1 lapchiong sausage, to 2, sliced (optional)
- 70 ml cooking cream, to 100 ml
- salt, to taste
- pepper, to taste
- chicken seasoning powder, to taste
- sugar, to taste
- MSG, to taste
- parsley, chopped (optional, for garnish)
Instructions
- 1
Add the button mushrooms to a hot pan. Pan fry them until they are nicely browned and have reduced in volume.
⏱️ 5 min
- 2
Add the 50 grams of butter to the pan with the browned mushrooms. Then add the chopped onion, chopped garlic cloves, and chopped shallots. Sauté the mixture until fragrant, stirring with a wooden spoon.
⏱️ 5 min
- 3
Stir in the 2 tablespoons of all-purpose flour and cook briefly, stirring to combine with the mushroom and aromatic mixture.
⏱️ 2 min
- 4
Pour in the 400 ml of chicken stock, stirring to integrate the flour and create a smooth soup base.
⏱️ 3 min
- 5
Season the soup to taste with salt, pepper, chicken seasoning powder, sugar, and MSG. Add the 2 to 3 tablespoons of miso paste and stir until dissolved. If using, add the 1 to 2 sliced lapchiong sausages. Finally, pour in the 70 to 100 ml of cooking cream and stir to combine all ingredients.
⏱️ 4 min
- 6
If a smoother texture is desired, you can blend the soup using an immersion blender or by carefully transferring it to a regular blender. However, the recipe suggests it is personally preferred with chunks of mushroom for more bite.
⏱️ 1 min
- 7
Finish by sprinkling chopped parsley (optional) into the soup. Serve the soup immediately while it’s hot.
Kitchen Tools
Nutrition Facts (per serving)
Miso Mushroom Soup
- 250 grams button mushrooms
- 1/2 onion, chopped
- 5 garlic cloves, chopped
- 3 shallots, chopped
- 50 grams butter
- 2 tablespoons all purpose flour
- 400 ml chicken stock
- 2 tablespoons miso paste, to 3 tablespoons
- 1 lapchiong sausage, to 2, sliced (optional)
- 70 ml cooking cream, to 100 ml
- salt, to taste
- pepper, to taste
- chicken seasoning powder, to taste
- sugar, to taste
- MSG, to taste
- parsley, chopped (optional, for garnish)
Instructions
- 1
Add the button mushrooms to a hot pan. Pan fry them until they are nicely browned and have reduced in volume.
⏱️ 5 min - 2
Add the 50 grams of butter to the pan with the browned mushrooms. Then add the chopped onion, chopped garlic cloves, and chopped shallots. Sauté the mixture until fragrant, stirring with a wooden spoon.
⏱️ 5 min - 3
Stir in the 2 tablespoons of all-purpose flour and cook briefly, stirring to combine with the mushroom and aromatic mixture.
⏱️ 2 min - 4
Pour in the 400 ml of chicken stock, stirring to integrate the flour and create a smooth soup base.
⏱️ 3 min - 5
Season the soup to taste with salt, pepper, chicken seasoning powder, sugar, and MSG. Add the 2 to 3 tablespoons of miso paste and stir until dissolved. If using, add the 1 to 2 sliced lapchiong sausages. Finally, pour in the 70 to 100 ml of cooking cream and stir to combine all ingredients.
⏱️ 4 min - 6
If a smoother texture is desired, you can blend the soup using an immersion blender or by carefully transferring it to a regular blender. However, the recipe suggests it is personally preferred with chunks of mushroom for more bite.
⏱️ 1 min - 7
Finish by sprinkling chopped parsley (optional) into the soup. Serve the soup immediately while it’s hot.